John Myers
Contidos
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Ingredientes
Salsa salgada:
- 990 g 1370 g de espárragos/pelados
- 1 TSP Sal
- 1 TSP Azucre
- 1 Picar Manteiga
- 1 peza Limón
- 300 ml 1 packet of hollandaise sauce
- 20 g Perexil finamente picado
- 1 TSP Cúrcuma moída
- 1 TSP Curry en po suave
- 1 TSP Mel líquido
- 1 salpicadura poderosa Zume de limón
- 1 sopa Auga de cocción dos espárragos
- 0,25 TSP Aceite de chile
Trillizos:
- 460 g Potatoes (triplets) peeled / 16 pieces
- 1 TSP Sal
- 1 TSP Cúrcuma moída
- 1 TSP Sementes de alcaravea enteiras
Atender:
- 4 * ½ mini tomates para decorar
- 4 grandes pinchos Sal mariña grosa do muíño
instrucións
Prague ham with asparagus:
- Roll up the Prague ham slices decoratively. Peel the asparagus, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 8 - 10 minutes until al dente and remove.
Salsa salgada:
- Wash the parsley, shake dry and finely chop (20 g). Pour the Hollandai-se legere sauce (285 g) into a small saucepan. Add chopped parsley (20 g), ground turmeric (1 teaspoon), mild curry powder (1 teaspoon), liquid honey (1 teaspoon), lemon juice (1 strong splash) and chili oil (¼ teaspoon) and stir in everything heat carefully while stirring.
Trillizos:
- Peel and wash the triplets (small, waxy potatoes), grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for approx. 20 minutes and drain them through a kitchen sieve.
Atender:
- Serve asparagus and hearty sauce with the rolled Prague ham (2 slices each) and the triplets and garnish with half a mini tomato each. To serve, season each plate with coarse sea salt from the mill (1 big pinch per plate).
